Old MacDonald's Potato Box Recipes
Potato Gnocchi with Wild Mushroom Sugo Ingredients For the gnocchi: 2 pounds russet potatoes Coarse salt 4 egg yolks 1/2 cup freshly grated Parmesan 1/2 teaspoon salt Pinch freshly ground pepper Pinch freshly grated nutmeg 1 to 1-1/4 cups unbleached all-purpose flour, plus more for dusting For the sugo: 1/3 cup extra virgin olive oil 4 cups finely chopped mixed wild mushrooms (from about 3/4-pound mushrooms) 1 tablespoon chopped garlic 1 tablespoon minced shallots 1 tablespoon minced parsley 1 teaspoon minced fresh rosemary 1/4 cup red wine 1/2 cup tomato puree (from fresh peeled tomato) 1/2 cup chicken broth or water Gray salt and freshly ground pepper 1 generous tablespoon unsalted butter Parmesan Directions For the gnocchi: Preheat oven to 375°F. Bake potatoes until very soft on a bed of coarse salt in a baking dish. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve, or grate it. You should have about 4 cups. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper and nutmeg. Work the mixture with a wooden spoon until smooth. Add the 1 cup flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into eight equal pieces. Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle (see The Tra Vigne Cookbook for detailed directions), or you can cook them as is. Let them dry at room temperature for at least 20 minutes. For the sugo: Heat a large sauté pan over high heat. When hot, add oil, then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes, then add garlic and cook, stirring, for about a minute to release its fragrance. Add shallot and cook for about a minute, then add parsley and rosemary. Cook briefly to release their fragrance, then add red wine and simmer until almost evaporated. Add tomato, then broth. Simmer until lightly reduced, 4 to 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in the butter. Bring a large pot of salted water to a boil. Add half the gnocchi. They are usually done about 2 minutes after they float to the surface, but test one to be sure. Lift them out with a skimmer and transfer to the sauce. Cook briefly in the sauce to coat them well, then divide among four warm bowls. Grate Parmesan over each serving.

Old MacDonald's Potato Box Recipes

Potato Gnocchi with Wild Mushroom Sugo

Ingredients

For the gnocchi:
2 pounds russet potatoes
Coarse salt
4 egg yolks
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly ground pepper
Pinch freshly grated nutmeg
1 to 1-1/4 cups unbleached all-purpose flour, plus more for dusting

For the sugo:
1/3 cup extra virgin olive oil
4 cups finely chopped mixed wild mushrooms (from about 3/4-pound mushrooms)
1 tablespoon chopped garlic
1 tablespoon minced shallots
1 tablespoon minced parsley
1 teaspoon minced fresh rosemary
1/4 cup red wine
1/2 cup tomato puree (from fresh peeled tomato)
1/2 cup chicken broth or water
Gray salt and freshly ground pepper
1 generous tablespoon unsalted butter
Parmesan

Directions

For the gnocchi:
Preheat oven to 375°F. Bake potatoes until very soft on a bed of coarse salt in a baking dish. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve, or grate it. You should have about 4 cups.
In a bowl, combine potato, egg yolks, Parmesan, salt, pepper and nutmeg. Work the mixture with a wooden spoon until smooth. Add the 1 cup flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into eight equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle (see The Tra Vigne Cookbook for detailed directions), or you can cook them as is. Let them dry at room temperature for at least 20 minutes.

For the sugo:
Heat a large sauté pan over high heat. When hot, add oil, then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes, then add garlic and cook, stirring, for about a minute to release its fragrance. Add shallot and cook for about a minute, then add parsley and rosemary. Cook briefly to release their fragrance, then add red wine and simmer until almost evaporated. Add tomato, then broth. Simmer until lightly reduced, 4 to 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in the butter.

Bring a large pot of salted water to a boil. Add half the gnocchi. They are usually done about 2 minutes after they float to the surface, but test one to be sure. Lift them out with a skimmer and transfer to the sauce. Cook briefly in the sauce to coat them well, then divide among four warm bowls. Grate Parmesan over each serving.